I had such an incredible week with two stops in Dallas and Houston (got out just before the storm hit!)  I love meeting new people, especially ones with whom I have interacted on social media or here on the blog.   Then I was lucky enough to have two beautiful book parties hosted for me back in LA and I have a book signing Sunday 8/27 at the Barnes & Noble in Calabasas from 2:00 to 3:30!  If you have bought my book and you’re enjoying it, may I ask a huge favor?  Would you please write a review on amazon?  The more reviews I have, the more the amazon algorithm recommends my book to potential customers.  Thank you!

Also, check out Friday’s post about the online cooking course on Batch Cooking that I developed for Clean Eating Magazine.  Sign-ups are now and the 7-week course begins on September 11!

Here’s your dinner planner for the week:

Meatless Monday: Pasta alla checca with Gluten-Free pasta and raw kale salad with red peppers, red cabbage, quinoa (or choose a different protein like feta or walnuts)and hemp seeds

Tuesday: South American roast chicken with green sauce from my cookbook and solterito

Wednesday: Chopped grilled vegetable salad with slow roasted salmon

Thursday: Chicken souvlaki served with pita and tzatziki sauce and watermelon and tomato salad with feta and mint

Friday: Green shakshuka with crusty bread and green salad

Saturday lunch: Chopped antipasto salad

Sunday: Late summer minestrone with pesto

 

Here’s what you can do ahead if you need:

Sunday

wash your herbs and greens for the week and store in the fridge

cook the quinoa for the kale salad and refrigerate

shuck corn

trim asparagus and place in a jar with a small amount of water and refrigerate

make pesto and refrigerate for sunday

Make stock for soup and freeze

Monday

marinate chicken

make the green sauce

Wednesday

make tzatziki sauce

Thursday

marinate chicken in the morning

Here’s a link to my previous dinner planners.